4 filet mignon steaks cut into 1” thick
3 tbsp. margarine
2 cups mushrooms, sliced
¼ cup white wine
2 tbsp. minced parsley
½ tsp. tarragon
1 tsp. instant beef bouillon
Trim off any fat. Lightly oil grill. Grill steaks on covered grill; cover
medium-hot 8 to 10 minutes on each side, or to desired doneness. While
steak is grilling, beat margarine in large skillet until hot. Add
mushrooms and sauté 1 minute or until tender. Add wine; parsley, tarragon
and beef bouillon, simmer 4 minutes, stirring often. Serve sauce over steak.
Makes 4 servings
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